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Make your mornings brighter. Flush out toxins and shine bright like a diamond.
Your skin will love it! Your tummy will love it! …and if you are dieting it will cleanse the system and help you lose weight.
Have a glass first thing in a morning and see, feel the difference!

In a saucepan place sugar, ginger, mint leaves and 300 ml of water. Simmer for 10-12 minutes and occasionally stir with a wooden spoon. Remove from the heat and allow to cool.

Discard ginger slices and mint leaves. Add freshly squeezed lime juice and remaining water. Stir and taste – it should be slightly on a sweet side. Remember that later on you will top it up with ice cubes so it cannot be too weak.

Pour mixture into large jug and chill in a fridge for an hour.

Serve in a glasses with 3-4 ice cubes (depending on how strong you like it).
Garnish with fresh mint leaves and thin lime slices (optional).

In a large pan, heat the oil and fry onions, garlic and ginger for 5 minutes and then add meat and cook for 10 minutes, stirring occasionally. Add tomatoes, potatoes and madras paste. Season with salt and sugar. Bring to the boil and simmer for further 30 minutes.
Garnish with fresh coriander and serve with naan or pita bread.

Cut the chicken into bite-size chunks and marinade in oyster sauce and soy sauce for 1-2 hours.

Place greaseproof paper on a work surface and place slice of ginger and coriander leaf in the middle. Then place chicken, chestnuts, peppers, spring onions, chilli and finish of with one more coriander leaf. Wrap all in greaseproof paper – fold it in envelope. Secure packages tightly so that oil will not get into it. Repeat until all the packages are filled and all ingredients used up.

Heat the wok and when really hot add oil. When it is hot and slightly smoky add packages and deep-fry for 3 minutes (no longer). Then remove and drain on a wire rack. Serve while it is hot. But if required place in a hot oven so that they are warm till serving time.

Marinade beef in 2 tbsp of hoisin sauce for 1-2 hours. Heat a non-stick frying pan or wok over high heat. Remove beef from marinade and fry for 5 minutes turning occasionally. Then add shallots, peppers and garlic and continue to stir-fry them for 3-4 minutes until they are brown. Then transfer all into medium size casserole dish. Add 2-3 tbsp of hoisin sauce, soy sauce, sugar, star anise, slices of ginger and stock. Bring to the boil and then turn the heat down and simmer for 1 hour. Stir occasionally.